- 1 1/2 cups whipping cream
- 1 1/2 tablespoons light corn syrup
- 12 ounces bittersweet or semisweet chocolate, chopped, or 2 cups chocolate chips
- 1/4 cup (1/8 lb.) butter, thickly sliced
- calories 67
- caloriesfromfat 76 %
- protein 0.7 g
- fat 5.7 g
- satfat 3.3 g
- carbohydrate 4.7 g
- fiber 0.2 g
- sodium 13 mg
- cholesterol 11 mg
How to Make It
In a 1 1/2- to 2-quart pan over high heat, bring cream and corn syrup to a boil, stirring occasionally, 3 to 4 minutes.
Put chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Let stand about 5 minutes, then stir until smooth. Add butter and stir until melted and mixture is smooth.
Let frosting cool, stirring occasionally, until thick and spreadable, 2 to 3 hours at room temperature, about 1 1/2 hours in the refrigerator.
Note: Nutritional analysis is per tablespoon.